Food-Service-Manual-for-Health-Care-Institutions

Standing operational planning. See Operational
planning
Standing plans, 102
Standing-order purchasing, 581
Staphylococcus aureus bacteria, 382
Staples, 549, 551
Starches preparation, 649–650
Static menu, 481, 482
Steam equipment, 714–715
Steaming: fish and shellfish, 642; meat, 634
Stewing meat, 633–634
Storage procedures: for cooked meat, 635; dry
storage, 413–414, 596–597; equipment
required for, 708–711; evaluating delivery and,
575–576; facility planning considerations of,
698–699; for fish and shellfish, 638; following
receiving, 594–595; frozen storage, 415; lowtemperature,
597–598; recommended temperatures
and times, 595t, 698; refrigerated
storage, 414
Storage tags, 591e
Stores Requisition Form, 599e
Strategic planning: described, 35, 104; phase 1:
data gathering and analysis, 104–105; phase 2:
establishing goals, objectives, strategies, and
plans, 105–106; phase 3: implementing, evaluating,
and modifying goals and action plans,
106–107
Stress: defining, 20; minimizing level of workplace,
20–21
Sugar substitutes, 16–17
Suggestion involvement, 45
Suppliers: CQI culture and partnerships with, 77;
ethical issues regarding, 585–586; relations
between buyers and, 583–584; selection of,
582–583. See also Buyers; DSRs (distributors’
sales representatives)
SWOT analysis, 105, 115fig
Systems approach to organizing, 139–150
T
Table service, 679
Tableware, 554, 701–702
Tactical plans, 106
Taft-Hartley Act (Labor-Management Relations
Act) [1947], 203, 245
Tag numbers, 274
Target markets, 55, 63–64
Task analysis, 221–222fig
Task forces, 135
Task management, 28
Taylor, F., 33
Index
Tea, 550–551, 659
Team building, 138–139; participative culture
of, 39
Team management, 28
Team meetings: ground rules for, 185; questions to
answer for quality, 184–185
Teams: brainstorming by, 39, 125; characteristics
of high-performance, 137; CQI culture and
problem solving by, 79–80, 81e; decision
making by, 125–126; facility planning and
design, 692–693; group development of, 138;
leader or manager responsibility to, 137;
nutrition management, 254t; as organizational
structure component, 136; self-managed, 139;
standard guide followed by TQM, 90; types
of, 136
Technology: equipment advances with use of, 728;
purchasing decisions and influence of,
562–563
Technology trends: challenges faced by changing,
14; classifications of food service and, 18–19;
food service equipment, 17; food service
industry, 17–18; food technology, 15–17;
information systems, 14–15; managerial
ethics/social responsibility affected by, 19–20;
medical technology, 15; role of food service
affected by, 19
Telecommunications: hardware for, 286; performance
review of, 297–298
Temperature: used in assembly-and-serve system,
615; bacterial growth and, 375–376fig; used
in cook-and-chill and cook-and-freeze systems,
613–614; dispensing equipment and, 722;
dry storage maintenance, 596–597; internal
cooking temperature of food, 397t; for lowtemperature
storage maintenance, 597–598;
other devices to measure, 395–396; recommended
storage, 595t, 698; thermometers to
control, 392–396
Temperature logs, 396
Tempering refrigerators, 710–711
Test tray, 685, 687e
Thermometers: calibrating, 394; controlling
temperature with, 392–394; using food
thermometers, 394–395; purchase of, 553
Tilting braising pans/skillets, 713
Time departmentalization, 135
Time management: effective, 168; prioritizing work
for, 169–170; setting limits on time wasters
for, 170–171
Time-series forecasting techniques, 616
Timing planning process, 103–104. See also
Schedules
755